makes 2 (6-inch) subs or 4 rolls

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Notes

Everybody can relate to a sausage and pepper submarine sandwich being Italian American, served at every street fair in the Northeast of this country. The use of peppers with sausages is not as prevalent as it is in the Italian American community here, but it is a delicious dish. Imagine turning it into breakfast, especially on a morning when you have a few extra mouths to feed. The ease of this preparation is that the sausage is taken out of the casings and crumbled into the pan and everything is added to it. You just scramble it all and do not worry about a perfectly round frittata here.

Cookbook

Lidia’s Italy in America

Directions

1. In a large nonstick skillet over medium heat, heat oil. When oil is hot, add the sausage. Cook, crumbling the sausage with a wooden spoon, until the sausage is no longer pink, about 3 minutes. Add the onion and bell pepper. Season with 1/2 teaspoon salt, cover and cook until wilted and lightly caramelized, about 10 minutes.

2. Beat eggs in a bowl with remaining 1/4 teaspoon salt. When peppers and onions are wilted, pour eggs into skillet and cook until just set, but still a little wet, about 1 to 2 minutes. Remove from heat, eggs will finish cooking off the heat.